Use the rolling pin to flatten and roll the dough into a long rod shape. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Allow them to rest at room temperature for about 10 mins. To shape, divide dough into two and further divide each half into 3 portions and shape each into balls. Grease loaf pans with extra oil or cooking oil spray. Allow the dough to rise in a warm and humid place for about 1 hr or until doubled in size. Transfer dough into a large bowl and cover it with a cling wrap. This dough will be very stretchy and elastic and should be ready if it passes the window panel stretch. Keep kneading for 15-30 mins or until the dough is smooth and elastic. Using an electric mixer with low mixing speed, mix all dough ingredients to form a dough first. If breadmaker is not available, kneading by electric mixer with a dough hook is possible.
Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.
Place all the ingredients in a breadmaker according to the order of the above list. So, I have reduced the amount of dried yeast added to 2 1/2 tsp and this amount has worked very well for me, producing these breads that are very well-risen and feather-light soft.ġ00g vegetable oil, preferably neutral tasting and smoothĮxtra oil or oil spray to brush or spray for greasing the loaf pans After re-calculating the recipe proportionally to make two 10 x 20 cm loaves, I have noticed that the amount of dried yeast required is 3 1/2 tsp dried yeast which is pretty excessive to be incorporated into two standard bread loaves. The original Cookpad recipe makes one super huge bread that require 4 tsp dried yeast. Here's the recipe that is adapted from Cookpad. Try baking these breads and tell me if you did said "Really?" and then "Really!!!" LOL!
0 kommentar(er)
